Spicy Korean Grilled Tempeh

Ingredients: (serves 3-4)

• 200 ounces of tempeh, cut into cubes
• 2 tablespoons of gochujang (Korean red pepper paste)
• 2 tablespoons of soy sauce or tamari (for a gluten-free option)
• 1 tablespoon of sesame oil
• 1 tablespoon of maple syrup or agave nectar
• 2 cloves of garlic, minced
• 1 tablespoon of rice vinegar
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together the gochujang, soy sauce or tamari, sesame oil, maple syrup or agave nectar, minced garlic, and rice vinegar to make the marinade.
2. Place the tempeh cubes in a shallow dish or a ziplock bag. Pour the marinade over the tempeh, ensuring that all the pieces are coated. Let it marinate for at least 30 minutes, or refrigerate overnight for more flavor.
3. Preheat your grill or grill pan over medium-high heat. If using a grill pan, lightly grease it to prevent sticking.
4. Thread the marinated tempeh cubes onto the soaked wooden skewers, or can cook as cubes or slices
5. Grill the tempeh skewers for about 4-5 minutes per side, or until they are nicely charred and heated through. Baste the tempeh with any remaining marinade while grilling.
6. Once cooked, remove the skewers from the grill and serve hot. You can garnish with sesame seeds and chopped green onions for added flavor and presentation.
7. As an alternate style, can slice and grill without skewers and serve over rice and vegetables.